Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.

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  • Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.

  • Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

392.2 calories; 36.7 g protein; 7.5 g carbohydrates; 119.7 mg cholesterol; 110.3 mg sodium. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2006
You can also wrap the loin in bacon...the maple blends nicely with that flavor. Read More
(38)

Most helpful critical review

Rating: 2 stars
05/25/2010
This was disappointing. No discernable maple flavor. Hard to believe this was because I used real maple syrup instead of the called-for maple-flavored pancake syrup. I thnk I'll stick with dry spice rubs on my port loin. Read More
(3)
94 Ratings
  • 5 star values: 52
  • 4 star values: 33
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
10/23/2006
You can also wrap the loin in bacon...the maple blends nicely with that flavor. Read More
(38)
Rating: 4 stars
10/23/2006
You can also wrap the loin in bacon...the maple blends nicely with that flavor. Read More
(38)
Rating: 4 stars
12/13/2006
This was good. My first time making a pork roast & it couldn't be easier! I used soy sauce in place of the vinegar. Read More
(33)
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Rating: 5 stars
01/16/2007
Made this when my in-laws came for dinner Sunday. Delicious flavor so easy to prepare. I had a large pork loin so doubled the marinade. I used 1/4 cup vinegar and 1/4 cup soy sauce. Kept some out for drizzling over the pork when it was done. Everyone loved it. Will make again! Read More
(31)
Rating: 5 stars
11/18/2009
My kids and husband were still raving about this 3 hours after dinner. I doubled the glaze and used soy sauce in place of the vinegar. I did not follow the directions for roasting. I had a 12 inch boneless pork loin that I roasted at 350 (uncovered) for about 80 minutes (fat side UP) and it was moist flavorful and so tender. I marinated the meat for about 4 hours and it came out great. I also threw potatoes in at the start. My kids took the leftovers and made sandwiches. Very nice glaze! Read More
(20)
Rating: 4 stars
04/23/2006
This was very good but I think next time I will replace the vinegar with soy sauce. Read More
(10)
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Rating: 5 stars
10/10/2006
This was absolutely fabulous!!! I replaced the vinegar with soy sauce and basted the roast every 10 - 15 minutes during the last hour in the oven. I just might try this on the grill. Read More
(10)
Rating: 4 stars
02/08/2006
This a great recipe for people who are diabetic. My dad loves it Read More
(9)
Rating: 5 stars
09/30/2006
Great! I followed the recipe and loved it. So easy. Perfect for company too! Read More
(8)
Rating: 5 stars
10/10/2012
I definitely finneagled with this recipe. I added four small granny smith apples large diced into the roasting pan. I also substituted the vinegar for soy sauce and added anentire stick of room temp butter versus half a stick (I don't normally cook like that but I knew it would make a real nice glaze). I put all of the glaze ingredients in the roasting pan and stirred them up in there. I then put the pork loin in and tossed the loin around in the glaze. Baked it at the same temp and time as the recipe indicated. This was a WOW!! dish. My future husband said it was the best juiciest most delicious pork he's ever eaten. The apples were roasted and not too sweet and the glaze was just heavenly. I threw two sweet potatoes in the over for a side and called it a night. I can't say enough great things about this recipe. It will definitely be a staple in our house! Read More
(7)
Rating: 2 stars
05/25/2010
This was disappointing. No discernable maple flavor. Hard to believe this was because I used real maple syrup instead of the called-for maple-flavored pancake syrup. I thnk I'll stick with dry spice rubs on my port loin. Read More
(3)